Pulled Oyster Mushroom Sliders, with radish Microgreens
We’ve partnered with our good friend Chef Molotov (who just happens to be an expert in bringing out the best in seasonal produce) to bring you a one-of-a-kind delicious mushroom recipe. It’s easy, it’s fun and it’s delicious!
Step One: Prep your slaw
What your need:
-1/4 head of red cabbage
-2 carrots
-1/4 c mint leaves
-1/2c mayonnaise
-3TB Rice Wine Vinegar
-2TB whole grain mustard
-1TB lemon juice
Time to prep your slaw!
Chiffonade your red cabbage & mint. Slice your carrots into small matchsticks. (You can also use a grater or food processor to save time and effort). Mix in your mayo, vinegar, whole grain mustard & lemon juice. Mix mix mix!
Leave in the fridge to let the flavours develop while you make your pulled oyster mushrooms
Step Two: OYSTER MUSHROOM & RHUBARB BBQ SAUCE
What you Need:
-1 pound of Oyster Mushrooms
-6 stalks of rhubarb
-5 cloves of garlic
-4TBSP olive oil
-1tsp of Thyme
-2 tsp Worcestershire
-1/2 cup of water
-1/2 brown sugar
-2TB apple cider vin
-1/2 cup ketchup
-1 tsp allspice
-4 Delicious Buns of Your Choice
-1 container of Terra Tonics microgreens
Preheat the oven to 400c.
Time for some veg prep! Using your hands, tear apart your oyster mushrooms into thin strips.
Roughly chop the rhubarb into 1-2 inch pieces (if rhubarb isn’t in season feel free to substitute with another in season fruit - try blackberries or even pears!)
Peel the garlic and crush the cloves with the back of your knife.
Time for some heat! In an oven safe cast iron skillet or oven safe dish (something with sides so no juice runs away from you) pour in 1 TBSP of olive oil followed by the rhubarb and garlic. Sprinkle a heavy pinch of salt over top and a few cracks of black pepper. Pop it into the oven and set a timer for 20 minutes.
Heat up the remaining olive oil in a large skillet or frying pan on medium high heat. Add the torn oyster mushrooms. Using tongs, mix the mushrooms around to get a coating of the olive oil, then leave them alone for a solid 5 minutes. By now they should be beginning to get softer, their natural waters releasing and have a bit of caramelization happening. Turn the heat down slightly to medium. Using a spatula, toss them around, scrapping the bottom golden bits up with the mushrooms. Continue cooking and periodically mixing the mushrooms for another 8-10 minutes.
Time to take your rhubarb out of the oven! They should be very soft and the garlic just starting to become golden. Throw them into your blender and add the water. Blitz together! Add the thyme, brown sugar, Worcestershire, apple cider vinegar, ketchup & allspice. (If you don’t have a blender, add to a bowl with the water and use the back of a large fork to work the mixture together).
Add your delicious sauce sauce to a small pot and bring to a boil. Turn heat down so it summers and let it continue simmering for another 5 minutes, stirring frequently. Add to the mushrooms and mix all together. Season with salt and pepper to your taste!
Slice up your buns and give them a little toasting, top with your slaw, oyster mushrooms & microgreens. Dig in!
